You will love these chewy, toasted coconut pecan cookies! They are easy to make and filled with toasted coconut flakes, chopped pecans, and a touch of cinnamon! They have a crispy shell and a chewy center and are perfect for coconut fans!
I love these cookies because they are like a nutty coconut macaroon with a warming hint of cinnamon, and if you're a fan of unique cookie flavors, be sure to also try these Soft Pecan Banana Bread Cookies, Chewy Blueberry White Chocolate Cookies, and these Sorghum Cookies!
I used to devour coconut macaroons. They were my favorite grab-and-go snack at Whole Foods. I love these cookies because they taste just like those in cookie form! The pecans also add a wonderful nutty punch! These make such a perfect cookie for the Thanksgiving dessert table or Christmas cookie box.
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⭐ Why I Love This Recipe:
- So easy to make! All you need is an oven, baking sheet, and one bowl! Melting the butter means you don't even need a stand mixer for this recipe.
- Perfect for coconut lovers! These cookies taste like a fall coconut macaroon, with a nutty pecan crunch and a hint of cinnamon.
- The toasted coconut really sets these apart! Toasting the coconut brings out the sweetness and adds a caramelized falvor to these cookies.
📋 Key Ingredients:
- Flour: All-purpose flour adds structure to the cookies.
- Shredded Coconut: unsweetened shredded coconut is what gives these cookies their macaron taste and texture.
- Cinnamon: these cookies have such a cozy feel to them, and cinnamon gives them that fall warm and cozy taste!
- Pecans: This recipe has chopped pecan pieces mixed right into the batter, and then it's topped with additional pieces at the end, so each bite is bursting with pecan flavor!
- Granulated and brown sugar: A combination of brown and regular white sugar is what makes these cookies so chewy. The light brown sugar has that wonderful hint of molasses that nicely flavors the cookies but not too much that it causes the cookies to spread too much.
See recipe card for quantities.
🔪 How to make this recipe:
Step 1: Start by toasting the coconut.
Step 2: Mix the butter and sugars until smooth, followed by the eggs and vanilla.
Step 3: Fold in the flour, rising agents, salt, and cinnamon until a dough forms.
Step 4: Mix in the pecans and the toasted coconut, and chill for 1 hour.
Step 5: Then scoop 1 ½ tablespoon balls, roll in remaining coconut, top with a pecan, place onto lined baking sheets, and bake!
Here's a video showing how to make this recipe:
📖 Flavor variations and substitutions:
You can switch out the chopped pecans for several different types of nuts:
- Almond Coconut Cookies: Substitute pecans with chopped almonds for an almond-coconut flavor.
- Macadamia Coconut Cookies: Use macadamia nuts for a tropical twist.
- Hazelnut Coconut Cookies: Swap pecans with hazelnuts for a nutty, chocolate-hazelnut combination.
You can add in dried fruit for even more flavor:
- Pineapple Coconut Pecan Cookies: Incorporate ½ -1 cup dried or pineapple tidbits for a hint of tropical sweetness.
- Dried Cranberry Pecan Cookies: Mix in ½ cup - 1 cup dried cranberries for a sweet-tart contrast.
If you are a chocolate person, you can mix a little chocolate into this recipe as well:
- Chocolate Chip Coconut Pecan Cookies: Add ½ cup chocolate chips or chunks for a rich and indulgent variation.
💭 Expert Tips:
- For extra flavor, toast the pecans before chopping them. Simply spread the pecans on a baking sheet and bake at 350°F (175°C) for about 3-5 minutes until fragrant. Allow them to cool before using in the recipe.
- Experiment with different add-ins such as chocolate chips, oatmeal, or dried pineapple to personalize the cookies to your taste.
- Don't skip toasting the coconut; it really does bring the coconut flavor to life.
FAQ's
Absolutely! Feel free to swap out the chopped pecans for walnuts, almonds, or any nut variety you prefer.
I'd suggest individually wrapping the cookies in plastic and keeping them in the refrigerator. Alternatively, you can store them at room temperature in an airtight container for 1-2 days. If refrigerated, enjoy them within 4-5 days!
Yes, it's a great idea! To do so, scoop and roll the dough, then place it on a baking tray covered tightly with plastic wrap. Allow the dough to come to room temperature before baking, which typically takes about 1 hour.
You can also keep them at room temperature in an airtight container for 1-2 days. If stored in the refrigerator, savor them within 4-5 days!
Looking for other recipes like this? Try these:
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Toasted Coconut Pecan Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 cookies 1x
- Category: cookie
- Method: baked
- Cuisine: american
Description
You will love these chewy, toasted coconut pecan cookies! They are easy to make and filled with toasted coconut flakes, chopped pecans, and a touch of cinnamon! They have a crispy shell and a chewy center and are perfect for coconut fans!
Ingredients
- ¾ cup butter, melted
- ⅔ cup granulated Sugar
- ¾ cup light brown sugar
- 1 egg and 1 yolk
- 2 teaspoons Vanilla
- 1 ½ cups All-purpose Flour
- ½ teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- 1 tsp cinnamon
- ½ teaspoon Salt
- 2 cups shredded coconut
- 1 cup chopped pecans
Instructions
- 1. Start by toasting the coconut on a baking sheet at 350 degrees for 3-5 minutes.
- 2. Mix the butter and sugars in a medium mixing bowl until smooth.
- 3. Mix in the egg, egg yolk, and vanilla.
- 4. Fold in the flour, baking powder, baking soda, salt, and cinnamon until a dough forms.
- 5. Mix in the pecans and the toasted coconut (reserving some coconut to roll the cookies in). Chill for 1 hour.
- 6. Use a cookie scoop to scoop 1 ½ tablespoons of batter balls, roll in remaining coconut, top with a pecan half (optional), and place onto lined baking sheets, leaving 2 inches between each cookie.
- 7. Bake at 350 for 10-13 minutes or until the edges are slightly golden.
Notes
- Store baked cookies in an airtight container at room temperature for 2-3 days. You can also refrigerate or freeze the cookie dough balls; just be sure to bring them to room temperature before baking.
- *Measure your flour properly. This is my best baking tip! I typically fluff my flour, then scoop and level.
- For extra flavor, toast the pecans before chopping them. Simply spread the pecans on a baking sheet and bake at 350°F (175°C) for about 5 minutes until fragrant. Allow them to cool before using in the recipe.
Elizabeth says
These were so good!!
Terri says
We served these at thanksgiving and everyone loved them!!!